COMMERCIAL DESCRIPTIONDubbel DoppelHow better to celebrate the evolution of the year than with recipes inspired by generations of the original craft beer warriors, the Monks! Top with a healthy dose of Shmaltz and witness the rebirth of Rejewvenator! "The winter of bondage has passed, the deluge of suffering is gone, the Fig tree has formed its first fruits, declaring all ready for libation." -Song of Solomon. Dates were used to sweeten beer in Ancient Egypt as early as 3500 BCE. Genesis 3:7: "Their eyes were opened, and they knew that they were naked; they sewed fig leaves and made themselves aprons." Queen Vic commissioned an 18" plaster fig leaf for her cast of Michelangelo’s David. "The statue that advertises its modesty with a fig leaf brings its modesty under suspicion." -Mark Twain. Under a fig tree, Romulus and Remus, mythical founders of Rome, were nursed by a she-wolf and worlds away Buddha found enlightenment. Zechariah: "Nations shall beat their swords into plowshares - all will sit with their neighbor under a fig tree, never afraid." Mohammed: "Whoever eats seven Tamr (dates) at breakfast shall rise above magic and poison that day." The Hebrew word for Date palm "Tamar" connotes a woman’s grace. "The only difference between a first date and a job interview is not many job interviews have a chance you’ll end up naked." Jerry Seinfeld. Psalm 92:12: "The righteous shall flourish like the Date palm." Thankfully all we need to do is pop open a bottle and rejoice... L’Chaim!

Poured into tulip. A slightly hazy UPS brown with a short lasting off white head. Some lacing but not much. Aroma is yeast, banana, and the figs and dates come through. The taste is like my Jewish childhood deserts soaked in Belgian ale. The fig and dates shine through a yeasty abbey beer aroma. Because of the large bottle the warming of the beer caused a decrease in the haze and an increase in the boozey aromas and taste. It sort of became a little whiskey flavored. A little warming and the alcohol was strong in the finish. I enjoyed this very much.

Aged one year+. Pours a deep dark brown with a foamy light beige cap. Nice aroma if sweet bready dark malts and dates and raisins and some sort of citrus tone. Smooth and mellow earthy toast sweetness with figs and dates and a dry breadiness with a touch of sweet earthy dark malt toffee. Interesting and quenching.

22 oz. bottle I’ve had for a while, so I don’t remember where I bought it. Opened at Thanksgiving. Big hit with my uncle, who polished off most of the bottle. Pours a hazy reddish brown with a small beige head that lasts as a thick ring. Lots of caramel and brown sugar and toast here, balanced by some dark fruits, boozy bread and cake, and mellow spices. Medium-bodied, with low to moderate carbonation and a sweet, malty mouthfeel. Leaned more doppel than dubbel in my glass. Interesting beer. I’ll have to try the 2014 soon.

Poured from a 2013 bottle into a snifter red amber with minimal head.
Aroma is burnt figs. Caramel.
Flavor reminds me of a burnt sugar malted toffee. Really nice blend. Ever slight bitter hops present but doesn’t take away from this dubbel
A really good brew from 2013. Had one when it first came out & now finally enjoyed this one after some time.

12oz bottle from last years holiday pack. Nice aroma of dates, turbinado caramel and white pepper. Flavor is dark fruits, vanilla, a touch of rum and some white pepper. Full bodied, at first, but finishes with a nice balance.

Bottle from Wegmans KOP. Pours cola brown with a small tan head that dissipates at record speed. This beer is pretty ugly. The aroma hs tons of dark fruit: figs, plums, brown sugar, quite sweet. The taste has a big raisin, sweet sugary plum, a bit of booze on the finish. This is OK but nothing special.

Bottle from Pacific Liquor: Created a thick monstrous sizing of head which took several minutes to retreat and when it eventually did, there were only a few patches of foam remaining. Liquid appeared as a dark mahogany color and had slow rising carbonation bubbles. Aroma is big and bold and smells similar to an authentic Belgian dubbel with lightly spiced yeast and a sweet base of malts. Also, the aroma has a tame fruity element and suggests notes of dates, figs and palm sugar. The drink delivers a sugary sweet profile of malts while a harsh warm presence of alcohol hangs in the finish. It isn’t until I re-chill my bottle back down to cold since the liquor stores have the coolers on a minimum that I started to appreciate this beer because trying to drink it at a cool room temperature was too harsh and offending for my taste buds. I know some beers are meant to warm up a little in temperature but this is not one of them by any means. Has a dark rich fruit flavor of fig and date but it taste more of a packaged preserved fig or date flavor and not so much the same taste I get when I eat a fresh date at the grocery stores. It does taste true to Belgian abbey dubbel, but then again this was a bizarre recipe that tested the boundaries of hybrid brewing. I’m not sure if I like this or not? WTF?

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